Choc Fudge Brownies with Peanut Butter Swirl

Prep time: 10 Minutes – Cook time: 35 Minutes – Total time: 45 Minutes
Makes 16 Brownies

This little brownie recipe is quite unconventional considering it's made using black beans!!! But don't get scared off just yet, if you blend the mixture really well the beans are pretty much undetectable and really isn't tasted at all. The fibre and nutrients from the beans make these little treats filling and the hit of cocoa and dark chocolate chips hit the chocolate cravings. If you find it has too much of a coffee flavour then reduce the instant coffee by half. 

I store mine in the freezer and get one out when I need a quick dose of rich chocolate, I love putting a brownie in a bowl, heating it up a little and adding some Chobani yoghurt on top!

Macros: 68 calories / 2g protein / 2g fat / 12g carbs

Black Bean Brownie Ingredients:

 

 

  • 1 Can Black Beans (400g – Rinsed and Drained)
  • 1 Egg
  • 1/4 Cup Egg whites (or 3 Eggs in total)
  • 1/2 Cup Pumpkin Puree (or unsweetened apple sauce)
  • 1/2 Cup Natural Cocoa Powder
  • 1/4 Tsp Sea Salt
  • 2 Tsp Vanilla Extract
  • 1/4 Cup Rice malt syrup or honey
  • 2 Tbsp Maple Syrup
  • 1 Tsp Instant Coffee
  • 1 Tsp Baking Powder
  • 1/4 Cup Dark Chocolate Chips (more if you wish)

Peanut Butter Swirl Ingredients:

  • 4 Tbsp PB2 powder mixed with 2 Tbsp water (or 1/3 Cup Peanut Butter)
  • 1 Tbsp rice malt syrup
  • Pinch of Salt
  • Dash of Vanilla Extract

 

Method:

  1. Pre-heat your oven to 180 deg Celsius
  2. Place all black bean brownie ingredients into your food processor and blend until smooth.
  3. Spray an 20cm x 20cm baking dish with a healthy, non-stick cooking spray and I also line mine with baking paper as well.
  4. Evenly spread batter into baking dish.
  5. Mix the PB2 powder with the other ingredients and mix, otherwise if you are using peanut butter then use a saucepan to melt the peanut butter swirl ingredients and mix.
  6. Dollop peanut butter swirl mixture with a spoon spaced out about 2.5cms from each other onto the brownie batter.
  7. Pull a knife back and forth through the batter creating your swirls.
  8. Place in the oven and bake for 35-40 minutes.
  9. *Ovens vary so your discretion is needed. You will know your brownies are baked when the top becomes firm and the brownies pull away from the sides of the dish.
  10. Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
  11. Remove from oven when baked and let set in the baking dish for about 10 minutes.
  12. Gently cut brownies, serve and enjoy!
  13. To store brownies it is best to first let them cool completely and then store them in a sealed tight container in the refrigerator. You can also wrap them individually and freeze them.
  14. Note: if the coffee flavour is too strong then reduce the coffee to 1/2 tsp

Enjoy!!

NIKKI AUCKLAND CHOC FUDGE BROWNIE

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